人类牛奶中的蛋白质结合和自由糖化化合物:对最小加工婴儿配方奶和巴氏化牛奶进行比较研究
Simona Arena1, Sabrina De Pascale1, Valentina Ciaravolo1
1Proteomics, Metabolomics and Mass Spectrometry Laboratory, Institute for the Animal Production System in the Mediterranean Environment, National Research Council (ISPAAM-CNR), Portici, Italy.
Food chemistry
|September 18, 2024
概括
非酶性糖化化合物在人乳中形成,类似于婴儿配方奶和牛奶. 这些糖化化合物是母乳养中不可避免的一部分,不仅限于加工乳制品.
科学领域:
- 食品化学 食品化学
- 生物化学 生物化学
- 人类牛奶的成分 人类牛奶的成分
背景情况:
- 梅拉德反应和非酶性糖化在食品加工中至关重要,但在母乳中研究较少.
- 糖化化合物可以影响营养质量和婴儿健康.
- 了解母乳中的糖化对婴儿营养研究至关重要.
研究的目的:
- 为了研究与婴儿配方奶和牛奶相比,原始母乳中的蛋白质糖化.
- 为了识别易受糖化作用的蛋白质及其修改后的残留物.
- 在不同类型的牛奶中量化与蛋白质结合的和自由的糖化化合物.
主要方法:
- 分析与蛋白质结合的氨酸修饰和Nε-carboxymethyllysine (CML) 度.
- 量化自由皮拉林和甲基环氧-胺醇 (MG-H) 的量化.
- 对原始人乳,婴儿配方奶粉和巴氏化牛奶进行比较分析.
主要成果:
- 与婴儿配方奶粉相比,母乳显示出较低的总蛋白结合氨酸修饰 (高达10%).
- 人类牛奶中的Nε-carboxymethyllysine (CML) 含量高达婴儿配方奶和牛奶中发现的水平的27%.
- 在所有三种牛奶类型中,自由皮拉林和甲基-胺 (MG-H) 度是可比的.
结论:
- 糖化化合物存在于原始母乳中,表明它是在母乳养期间自然发生的.
- 糖化化合物的存在并不仅限于婴儿配方奶粉或消毒牛奶.
- 这些发现需要重新评估糖化在人乳和婴儿营养中的作用.
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